Ramen with scallops, bacon and eggs

This simple but spectacular ramen was inspired by the café at London’s Billingsgate fish market, which serves one of my all-time favourite breakfast items: a scallop and bacon bap. Of course, scallops and bacon is a tried-and-true combo, but they’re an extra special indulgence when you have them for breakfast. Which is when I recommend you have this light yet satisfying ramen – especially if you’re hungover.

Much less difficult than coming up with another way of saying ‘not difficult’ this far into the book

Method

Cover the shredded leek in very cold water. Cook the bacon in a frying pan (skillet) over a medium heat until brown and crisp. Drain on kitchen paper and add the butter to the pan. Add the scallops and cook for 2–3 minutes on each side (or 1 minute for little ones), until nicely browned, then remove from the pan. Add the white wine or sake to the pan and cook off the alcohol.

Scrape any bits off the bottom of the pan, then tip everything into a saucepan. Add the stock and mirin, and bring to the boil. Add the dashi powder and some salt, taste and adjust the seasoning as necessary. Slice the scallops horizontally into thirds (or leave whole if little), and roughly chop the crispy bacon.

Bring a separate saucepan full of water to a rolling boil and cook the ramen according to the package instructions. Pour or ladle the broth into deep bowls, drain the noodles well and place in the broth. Drain the shredded leek. Top the noodles with the eggs, shredded leek, chopped bacon, sliced scallops, chilli oil, if using, sesame seeds, pea shoots and some black pepper.